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I have been pretty busy since I got back and I have not had a chance to do much in the way of cooking or even grocery shopping yet. It is a good thing that I was a bit behind in my posts before I left and I have some material to post while I get my act together and start some serious cooking again. I had just started exploring corn and one of the top things on my list to try was a corn and black bean tortilla pie that I had seen on Stephanie's Kitchen. I really like the sweet corn and creamy black bean combo and the spicy heat and savoury cheese makes this a dish that I just could not pass on. Although one of the things that caught my eye about this recipe was that ingredients were simmered in beer in the end I decided that using salsa verde would add more flavour and I went with that instead. It turned out that my spring form pan was just a bit too big for the tortillas but the pie held together well without the support of the pan. The corn and black bean (and lets not forget the chicken) tortilla pie turned out really good. It was a bit messy as the tortillas were soft and moist but it was oh so tasty!

Directions:
1. Heat the oil in a pan.
2. Saute the onion, jalapeno peppers, garlic, chili powder, cumin, salt and pepper until the onion has softened, about 5-7 minutes.
3. Add the beans and salsa verde and simmer until the liquid has evaporated, about 3-5 minutes.
4. Add the corn, chicken and green onions and remove from heat.
5. Layer the tortillas, corn mixture and cheese in the spring form pan.
6. Bake in a preheated 400F oven until the cheese is melted, about 20-25 minutes.
7. Garnish with chopped green onions and cilantro and serve with sour cream and salsa.

Oooh...just reminds me how much I miss Latino cooking here. It's a bit difficult to gather the right ingredients - need to go into town and hit about 3 different shops. I might just be inspired to to it again soon now! Looks fantastico!

I swear. I meant to follow the recipe when I made this for dinner tonight but my brain kept saying, "Ooo! You could put this in there, TOO!" I ended up using ground turkey instead of chicken and cooking it with my favorite taco seasoning, omitting the salsa. I also added spinach, yellow squash and roasted green chiles. And, finally, I used goat cheese instead of cheddar and corn tortillas instead of wheat(I'm allergic).

So, while I may have basically made something totally different, the core of the dish was the same and it was fabulous!

I made this! I showed my mom your blog and she really wanted me to make it so I did. It was delis! I did different sections for my families dietary needs. I made half black bean and half chicken. Because some of us don't eat meat and some don't eat beans. Then my fourth I made w/out cheese. It was good and my family loved it! Thanks for the recipe!

This was delicious! Came across your blog while looking for new roasted chicken recipes. I also took a glimpse at the original one posted by Stephanie. I followed yours but used the 12oz of beer (Newcastle Brown Ale) and let it simmer until almost no liquid remained. It definitely added loads of flavor! I then served it with Salsa Verde on the side. Paired it with a homemade, fresh squeezed lime Margarita. Perfection! Thanks for posting.

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.